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FRESON BROS. - Food

107 Athabasca Avenue Hinton AB T7V 2A4 · Food - General

Official record from Alberta →

Inspection summary

FRESON BROS. - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on May 6, 2026, recorded 2 infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 7 separate inspections, most recently on May 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 8, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving units in the walk-in freezer are in a state of disrepair.Repair or replace the damaged shelving to ensure all surfaces are smooth, non‑absorbent, and easily cleanable. All equipment must be maintained in good condition to support proper sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat juices were observed on the floor of the walk-in cooler in the meat department. This was from meat stored on the bottom shelf.The operator must ensure that the spill is properly cleaned and disinfected to prevent cross contamination and pest activity.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving units in the walk-in freezer are in a state of disrepair.Repair or replace the damaged shelving to ensure all surfaces are smooth, non‑absorbent, and easily cleanable. All equipment must be maintained in good condition to support proper sanitation.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available on site at the time of inspection.Please ensure that test strips appropriate for the sanitizer used in the facility are provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving units in the walk‑in freezer are in a state of disrepair.Repair or replace the damaged shelving to ensure all surfaces are smooth, non‑absorbent, and easily cleanable. All equipment must be maintained in good condition to support proper sanitation.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was detected coming from the grease trap located in the deli kitchen. Please empty the grease trap and inform the PHI once completed.The manager has informed that the vacuum truck is scheduled to arrive on the afternoon of August 8th to empty the grease trap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shatterproof cover was found hanging from the ceiling in the bakery preparation area. Please make sure to repair it as soon as possible and inform the PHI once done.The manager has informed that the maintenance technician is scheduled to arrive on the morning of Monday, August 11, 2025, to repair the light cover.
  6. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following items were found on the floor: boxes containing packages meats in the meat cooler, crates of milk in the dairy cooler, and a food container with dough in the bakery freezer.Please make sure to keep all food items off the floor to prevent contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • An odor was detected coming from the grease trap located in the deli kitchen. Please empty the grease trap and inform the PHI once completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shatterproof cover was found hanging from the ceiling in the bakery preparation area. Please make sure to repair it as soon as possible and inform the PHI once done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice buildup was found on the floor and on the shelves of the bakery freezer. 2. Scoops handles were observed in contact with the food. Please make sure to store the scoops separately to avoid contamination.Please make sure to correct these violations and inform the PHI once done.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the mechanical dishwasher. Noted that the sanitizer bucket was empty. - Operator started sanitizing dishes manually in the 3-comparment sink using 400 ppm quat sanitizer. - Operator advised two buckets of new chlorine sanitizer would arrive on January 29.
  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor inside the walk-in cooler had food debris.Ensure the floor inside the walk-in cooler is cleaned.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper cup being used to portion food items in dry storage bins. Operator discarded the paper cup during inspection.Please ensure proper scoops with handles are used to portion food to prevent food contamination. Store scoop handles away from bulk food in the bins.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine concentration after the sanitizing cycle of the mechanical dishwasher was measured at 0ppm. The operator changed the bucket of chlorine solution and 100ppm sanitizing concentration was achieved after sanitizing cycle. Monitor the chlorine levels in the sanitizer bucket regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dish rack observed turning black due to build-up (soap and/or grease etc.). Please replace the rack if it can no longer be thoroughly cleaned.2. The ventilation hood filters had grease and dirt build-up. This can be a fire hazard at the facility.Clean regularly the ventilation hood filters to prevent grease build up. Maintain a cleaning schedule of the same.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat cooler floor was observed to have dried up debris under the storage racks.Ensure the entire floor is thoroughly cleaned.

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